In Memory Of Karen Nicole Smith, 1972 - 2016

Fried Shark For Bake And Shark.

Seems the masses are getting impatient. After posting the fried bake recipe last week, I’m getting ‘friendly’ reminders from readers about part two in this three part Bake and Shark series. NO! I didn’t forget about you guys and the other parts to this classic fish sandwich. As website, videos and facebook fan page gets more popular, it’s taking up much more of my time. This is quickly demanding full time hours and I’m really hoping a sponsor would come on board soon so I can have the funds to really focus on overall growth (Still have my day job to put ‘food’ on the table).

Bake and shark is one of those classic street foods (sandwiches) in Trinidad and Tobago and if you’ve ever had the pleasure of spending a day on the beach at Maracas bay, I’m sure you may have patronized “Richards” or one of the other vendors who made this sandwich so popular.

You’ll Need…

2 lb shark
1 lime or lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic
1 tablespoon green seasoning
1/4 scotch bonnet pepper
1 cup all purpose flour
veg oil for frying (about 2-3 cups)

Notes: Save a few drops of the lime or lemon juice for seasoning the shark as well.

The first step is to prep the shark (cut into thin pieces). You can watch the following video: How To Fillet And Skin Shark For Frying or follow along with the aid of these pics.

The idea is to remove the skin, then remove the meat off the center bone and finally.. slice thinly.

Next up we need to wash the shark pieces with a bit of cool water and the juice of the lime or lemon. Rinse with cool water and squeeze dry. Shark ‘meat’ is known to hold extra liquid, so do remember to squeeze dry. Then place in a bowl and season with the salt, black pepper, crushed garlic, green seasoning and scotch bonnet pepper chopped finely.

Give it a good stir and allow to marinate for about 30 minutes in the fridge. Personally I like frying fish outdoors as the smell can be very strong inside the house. So we used the burner on my propane grill for this step. But before we get started you’ll need to create a sort of frying station as we’ve done in the past. Plate with flour, seasoned shark, pot with vegetable oil and a wire basket (or bowl) lined with paper towels to dry off the extra grease from frying.

Heat your oil on a med/high heat.. then take each piece of seasoned shark and dust all sides in the flour, then place into the now hot oil. Cook about 2-3 minutes on each side and remember to flip. If you over-cook the shark, it may go a bit tough. Remove from the hot oil, drain and get ready to assemble your bake and shark sandwiches.

The final part in the series is to show you how to make the creamy coleslaw to go as a topping for these delicious bake and shark sandwiches. So here is that video:

If you’ve ever purchased bake and shark in Trinidad and Tobago you’ll know that the condiments are just as important as the sandwiches themselves. So be a bit creative.. top with fresh tomato, red onions, slices of pineapple, fresh lettuce.. and how could one forget the variety of sauces.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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Recipe For Trinidad Bake And Shark.
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2.51star1star1stargraygray Based on 16 Review(s)


  1. sharon
    September 3, 2017 / 1:18 am

    Can you make the bakes in advance and store for eating later??? I’d like to make for a party but can’t make as people wait.

  2. alexis medina
    January 26, 2016 / 8:02 pm

    Thanks for submitting this recipe looks delicious…

  3. Wade
    October 22, 2015 / 7:09 pm

    About to fry up some shark. Thanks fuh de tip about using my grill outside, and not smelling up de house.

  4. Rachel
    June 30, 2015 / 11:20 am


    I’m dying to know how to make all the condiments that make this dish so tasty. Will you be doing any videos on making the mango chutney, tamarind sauce, etc.?


  5. Trina
    October 29, 2014 / 12:16 pm

    This looks amazing! I’ve been craving authentic Trinidadian food, and now I can make it myself!

    Thanks! I look forward to trying this and the others. (doubles?)


    • Mike
      January 26, 2015 / 12:28 pm

      I had this in Tobago two years ago, by far the best sandwich ever!!

  6. CdnTrini
    January 23, 2014 / 1:18 am

    For people looking for alternatives: We can’t get it as readily in Canada, and I know there are some issues with sustainability, so we use halibut. Almost can’t tell the difference, as frying it this way alters the normal texture of halibut to be more like shark 🙂

  7. Rabbit
    February 26, 2013 / 4:36 pm

    I made it last weekend and it came out so good. This was the first time I was making it and I got so many compliments. It was yummy!!!! Thanks Chris.

  8. Maria
    December 29, 2012 / 7:37 pm


  9. ChinIndo
    October 20, 2012 / 6:08 am

    Try Tilapia

  10. Paula
    October 15, 2012 / 9:05 am

    Hello, the recipe look great. Do you know any shark alternatives I could use?

    • Catfish
      January 24, 2019 / 10:31 am

      Catfish tastes similar to shark Try that

    October 15, 2012 / 12:35 am

    great recipe chris.every trini should be able to prepare it now.

  12. Marilyn
    October 14, 2012 / 2:19 pm

    This looks great. Must Try this soon. Thanks!!!

  13. Cynthia Layne
    October 12, 2012 / 1:25 pm

    Great looking recipe will try it next week when I go on vacation next week

  14. Ramona Hansraj
    October 12, 2012 / 12:58 pm

    This is really great I dont really like shark that much but my son loves it so I make it occasionally and after reading you methods for the shark I will try it your way and see if it changes my mind:) Yout recipes are always great. I have some hops rising right now:0 I made some last night and my son loved it so much he asked me to make some more to take to work tonight. I will send pics for you to see.Thank you so much again.

  15. turbut
    October 12, 2012 / 12:42 pm

    I wonder if not shark would be good for ceviche????????


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